Steve McIntyre is the founder of sustainable growing in the Santa Lucia Highlands, and his McIntyre Estate Vineyard was one of the first to achieve a Sustainability in Practice certification. McIntyre combines conscientious farming techniques with the property’s coastal influences to grow sensational chardonnay. 

Hand sorted grapes were whole cluster pressed, preserving fruit flavors and natural acidity. The juice was barrel fermented with native yeast in 100% French oak (30% new), followed by ten months of barrel aging.

In the glass, the McIntyre Vineyard Chardonnay displays a beautiful light straw hue. On the nose, aromas of pineapple are joined by salted butter toffee and baking spices. Those elements are echoed on the palate by pear and hazelnut. Malolactic fermentation adds a rounded mouthfeel to the wine’s tropical fruit and bright acidity.

This rich, balanced chardonnay should be served at cellar temperature and will go well with flavorful seafood and poultry dishes, as well as a buttery steak. It will reward medium term, proper cellaring.

For tech sheet click here.